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Wild Green Chicken Broth

A sophisticated soup for using up leftover chicken, courtesy of our cookery editor, Lesley Tumulty…

Wild green chicken broth

This is an adaptation of Rory O’Connell’s watercress, sorrel and wild leek broth. For this recipe I’ve used wild leek and puntarelle (an Italian chicory related to radicchio and endive), which was growing wild in my allotment, as well as chicken scraps.

METHOD1. Pour your chicken stock into a pot and bring it to a simmer.
2. Add in your wild greens, and any scraps of chicken that you can scavenge from the carcass.
3. Season with salt and pepper.
4. Serve with slices of brown bread.